| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 46.40 |
| Liaison | David Heithaus |
| Submission Date | Jan. 20, 2021 |
Kenyon College
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
0.45 / 6.00 |
David
Heithaus Director of Green Initiatives Provost |
Percentage of total annual food and beverage expenditures on products that are sustainably or ethically produced:
Percentage of total annual food and beverage expenditures on plant-based foods:
An inventory of food and beverage purchases that qualify as sustainably/ethically produced:
A brief description of the methodology used to conduct the inventory, including the timeframe and how representative samples accounted for seasonal variation (if applicable):
Through Kenyon's dining vendor, AVI, the college engages a full time local foods coordinator. This person maintains inventory and purchases all local foods. the products we define as local come from dozens of small producers, many within 50 miles of campus. These products come to us raw - there are no product names or labels in almost every case. Over the years AVI and Kenyon have worked hard to cultivate increasingly symbiotic relationships with our neighbors in agriculture. Ours is a program of handshakes, built trust and lots of boots moving constantly from farm to farm to deliver quality local food to our campus community while we continue to support the agricultural economy in Knox County and beyond.
Website URL where the institution’s validated Real/Good Food Calculator results are publicly posted:
Which of the following food service providers are present on campus and included in the inventory/assessment?:
| Present? | Included? | |
| Dining operations and catering services operated by the institution | No | No |
| Dining operations and catering services operated by a contractor | Yes | Yes |
| Student-run food/catering services | No | No |
| Franchises (e.g., regional or global brands) | No | No |
| Convenience stores | Yes | No |
| Vending services | No | No |
| Concessions | Yes | No |
Total annual dining services budget for food and beverage products:
A brief description of the institution’s sustainable food and beverage purchasing program:
Kenyon’s local food purchasing is ~40% of all food served on campus and directly managed by the foodservice sustainability director and full-time assistant who cultivate and coordinate relationships with over 60 vendors: 48% of the food is delivered by the producer and 16% by distributor while direct pick up comprises 36%. Local (less than 50 miles) processors harvest and fabricate locally raised beef and pork purchased directly from farmers and comprises 100% of non-deli red meat. Contract growers supply local black beans, spinach, corn meal, oatmeal, potatoes, and apples throughout the school year.
Website URL where information about the food and beverage purchasing program is available:
Additional documentation to support the submission:
Data source(s) and notes about the submission:
The information presented here is self-reported. While AASHE staff review portions of all STARS reports and institutions are welcome to seek additional forms of review, the data in STARS reports are not verified by AASHE. If you believe any of this information is erroneous or inconsistent with credit criteria, please review the process for inquiring about the information reported by an institution or simply email your inquiry to stars@aashe.org.